There is a local restaurant not far from where I live that would routinely hand out almond lace cookies at the end of every meal when they delivered the check. Sort of like how Olive Garden gives out Andes mints with the check? Like that, only better. Fresh, homemade almond lace cookies to cap off your meal is such an excellent touch, and one that you don’t soon forget. As you may have guessed from the monstrous cookies that I typically make , I’m not usually one for delicate cookies. For these, however, exceptions are made. It’s hard to resist that gorgeous, see-through, brown butter-based cookie studded with almonds and oats.
I hadn’t thought about these cookies for a good many years, until one day last month when my Chief Culinary Consultant told me we had received a little package in the mail. His great aunt and her son had sifted through their favorite recipes, made copies, and sent them to us in the hopes that we might try them and enjoy them as much as they do. It was such an incredibly sweet gesture. First of all, nothing beats getting real mail, especially a special package; and secondly, there’s not much I love more than someone taking the time to share a recipe they love. A recipe for these almond lace cookies was in the package, and I wasted no time making them.
I hope you add them to your holiday baking list and enjoy them as much as we all have!
One year ago: Eggnog Cheesecake Bars
Two years ago: Pistachio & Cranberry White Chocolate Bark
Three years ago: Chocolate Sandwich Cookies (Homemade Oreos)
- ⅔ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup light corn syrup
- 1 tablespoon whole milk
- ¼ teaspoon salt
- 1½ cups old-fashioned rolled oats
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ cup toasted, finely chopped almonds